Potato Leek Soup (Print Version)
# Ingredients:
01 -
1 teaspoon salt.
02 -
2 pounds Yukon Gold potatoes.
03 -
4 large leeks, lighter-colored sections only.
04 -
7 cups vegetable or chicken stock.
05 -
3 garlic cloves.
06 -
3 thyme sprigs.
07 -
3 tablespoons butter.
08 -
2 bay leaves.
09 -
1/4 teaspoon pepper.
10 -
1 cup heavy cream.
11 -
Chives for garnishing.
# Instructions:
01 -
Heat butter, then soften garlic and leeks for 10 minutes. Keep the heat low so they don't brown.
02 -
Stir in potatoes, herbs, salt, pepper, and stock. Let it boil, then turn down the heat, cover, and cook for 15 minutes until the potatoes fall apart easily.
03 -
Take out the herbs, then blend until silky smooth with an immersion blender or a regular one in portions.
04 -
Stir in cream, then simmer briefly. If it's too thick, thin it out with extra stock. Sprinkle with chives before serving.
# Notes:
01 -
Leeks can trap dirt, so clean them thoroughly.
02 -
Leave the cream out before freezing for up to three months.
03 -
If using a standard blender, blend in smaller amounts.